Active Time

　　35 minutes

　　Total Time

　　35 minutes

　　Catfish stays tender and moist when baked in a crunchy crust of bread crumbs and cornmeal. A take on traditional New Orleans rémoulade adds a piquant punch.

　　

Ingredients

Makes 4 servings

　　

For fish

4 tablespoons vegetable oil, divided

　　3/4 cup fine dry bread crumbs

　　1/2 cup yellow cornmeal

　　4 (6-ounce) pieces catfish fillet

　　2 large eggs, beaten

　　

For rémoulade sauce

1/3 cup finely chopped dill pickles

　　1/3 cup mayonnaise

　　1/4 cup sour cream

　　2 tablespoons finely chopped flat-leaf parsley

　　2 tablespoons finely chopped shallot

　　2 tablespoons tomato paste

　　1 tablespoon Tabasco sauce

　　1 tablespoon fresh lemon juice

　　

Make fish:

Step 1

Preheat oven to 500°F with rack in middle.

　　

Step 2

Brush a baking pan with 2 tablespoons oil.

　　

Step 3

Combine bread crumbs, cornmeal, and 1 teaspoon salt in a large sealable plastic bag and shake to mix.

　　

Step 4

Season fish with salt and pepper on both sides. Working with 1 piece at a time, dip fish in eggs, letting excess drip off, then put in bag and shake to coat well with crumbs.

　　

Step 5

Transfer fish to baking pan and bake until undersides are golden, about 6 minutes. Drizzle fish with remaining 2 tablespoons oil, then carefully turn over and cook until golden and just cooked thourough, about 6 minutes more.

　　

Make rémoulade while fish bakes:

Step 6

Whisk together all rémoulade ingredients and salt to taste. Serve fish with sauce on the side.